Vegan red curry with tofu, spinach, and red cabbage

Hello, World,

As promised, here's the recipe for the curry I made using those leftover veggies from the spinach-first salad. After enjoying that fresh, crunchy salad, I didn't want any of those vibrant vegetables to go to waste. So, I decided to turn them into a warm, comforting curry that's perfect for cosy evenings. It's simple, flavourful, and a great way to use up whatever you have in the fridge.

Let's dive into how I made it :)

# Ingredients

• Red curry paste: 50g or (feel free to scale this) mix these ingredients:
  • Chilli pepper: 17.5g (35%)
  • Lemon (or lime) juice (or add the whole fruit if you can crush it enough): 9g (18%)
  • Ginger: 7g (14%)
  • Salt: 5g (10%)
  • Garlic: 4g (8%)
  • White or red onion: 3g (6%)
  • Lemon (or lime) peel: 2.5g (5%)
  • Cumin: 2g (4%)
• (Light) coconut milk: 400ml (1 can)
• Vegetable stock: 300ml (or water + seasoning)
• Firm silken tofu: ~200g, cubed
• Red cabbage: 300-400g
• Spinach: ~50g
• Carrots: 3, peeled and sliced into thin rounds or half-moons
• Cucumber: 1, sliced (remove seeds if desired)
• Red kidney beans: 150g, drained and rinsed
• Celery: 1-2 stalks, sliced
• Red or white onion: 1, thinly sliced
• Garlic: 2-3 cloves, minced
• Fresh ginger: 2cm piece, peeled and grated
• Tomato paste: 1 tablespoon
• (Preserved) green peas: 50g
• Soy sauce: 1-2 teaspoons (to taste)
• Vegetable seasoning: 1 teaspoon (optional)
• Lime: 1/2, juiced
• Olive oil: 1 tablespoon
• Chilli flakes: 1/2 teaspoon (for more heat)
• Spices: 1/2 teaspoon each - turmeric, coriander, basil, pepper (optional: pinch of dill)

# Instructions

1. Prep the ingredients
   • Slice the red cabbage, onions, celery, and carrots.
   • Cube the tofu.
   • Mince the garlic and grate the ginger.
   • Slice the cucumber (and remove seeds if desired).
   • Drain and rinse the kidney beans.
2. Sauté the aromatics
   • In a medium pot, heat olive oil over medium heat.
   • Add onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.
   • Stir in the red curry paste and tomato paste. Cook for another 1-2 minutes to release flavours.
3. Add veggies and simmer
   • Add carrots, celery, and red cabbage. Sauté for 2-3 minutes.
   • Pour in the coconut milk and stock (or water + seasoning). Stir well.
   • Add turmeric, coriander, basil, pepper, (dill,) and a pinch of chilli flakes if desired.
   • Bring to a gentle simmer.
4. Add protein and simmer more
   • Add tofu, kidney beans, and green peas.
   • Simmer gently for 10-12 minutes, until veggies are just tender.
5. Final veggies & seasoning
   • Add spinach and cucumber in the last 2-3 minutes of cooking so they stay bright and fresh.
   • Season with soy sauce, lime juice.
6. Finish and serve
   • Taste and adjust seasoning.
   • Serve hot as-is or garnished with chopped parsley.

# Reduce food waste

If you have any leftover vegetable scraps or peels, simply freeze them and use them later to make a vegetable stock. That's what I do for all my recipes -- I keep a stock box in my freezer, and when it's full, I turn the contents into a delicious soup. It's a fantastic way to reduce food waste! :D

Enjoy! It turned out really well in my opinion.